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Grilled Swordfish With White Bean Relish And Potato Skordalia

Grilled Swordfish With White Bean Relish And Potato Skordalia

  • Prep Time: 30 minutes plus time to make the Skordalia
  • Total Time: 1 hour
  • Yield: 4 servings


  • 1 recipe Potato Skordalia
  • 4 (6-ounce) swordfish fillets (or other firm-fleshed fish, such as tuna or amberjack)
  • 2 tablespoons olive oil
  • 4 tablespoons fresh lemon juice
  • Essence, for seasoning fish
  • 3 cups cooked white beans
  • 1/4 cup finely chopped red onions
  • 1 small red bell pepper, roasted, peeled, seeded, and diced
  • 3/4 teaspoon finely grated lemon zest
  • 2 tablespoons chopped fresh cilantro leaves
  • 3 tablespoons chopped fresh parsley leaves
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Lemon wedges, for garnish
  • Cilantro sprigs, for garnish


  • Prepare Potato Skordalia, cover, and set aside until ready to serve.

  • Preheat a grill to medium-high. Brush the swordfish fillets with the olive oil and 2 tablespoons of the lemon juice. Season both sides with Essence. When the grill is hot, grill the fish until medium, about 3 to 4 minutes per side, or until just cooked through. Remove from the grill and cover to keep warm.

  • Combine the white beans with red onions, roasted red peppers, lemon zest, cilantro, parsley, extra-virgin olive oil, and remaining 2 tablespoons lemon juice. Adjust seasonings with the salt and pepper, and toss well.

  • To serve place a grilled fillet on each of 4 dinner plates. Top each with the white bean relish and desired amount of the Potato Skordalia. (Alternatively, spread some of the skordalia onto the center of a dinner plate and then place the fish on top of the skordalia, garnishing everything with the white bean relish.) Garnish with lemon wedges and cilantro sprigs.